3 1/2 cup sugar
1 pt whipping cream
1 qt whole milk
Directions
juice of 6 lemons juice of 7 oranges
In a large bowl, combine juices, sugar, cream and milk. Mix well. Pour
mixture into an ice cream freezer and feeze according to
manufacturer's directions. Serve immediately for a soft consistency
or place in refrigerator/freezer. Makes 2 quarts.
Origin: Country Woman's magazine, edition #14 Shared by: Sharon
Stevens
Servings: 2 servings
Lemon/Orange Ice Recipe brought to you by Recipe Ideas
Categories: Fruit
The History of Recipes
It is quite possible to trace the history of transcribed cooking instructions back into history, certainly as far back into recorded history as ancient Egypt, and quite possibly further than that. However, mostly, these old cook books were just very simple hieroglyphic instructions for meal preparation.
In an interesting twist, the oldest recipe found, according to experts are some ancient tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful. As we move into The time of the roman empire around 25BC a roman called Apicius created some documents describing recipes enjoyed by his fellow Romans. In his publication, Apicius describes how the roman meals were separated into hors d`oeuvres, main course and dessert, a very modern way of dining. This early Roman chef informs us how the cooks of his times used a wide range of aromatic flavours, including a few that will be familiar to modern cooks for example thyme, fennel and parsley. Moving our culinary historical trip onwards, we find two interesting books which appeared in the 1300s ; a recipe book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, these books are not about the indian food that we all know today, but instead recipes for the types of meals prepared by the chefs of the rich and wealthy people of those days. In the 15th century, people returning from the crusades brought back many foods and herbs from the East, including spices such as basil and coriander. These new culinary innovations caused an increase in recipe publications, the majority of which are now in private libraries. Over the next few hundred years, the powerful and rich competed with each other to serve the most extravagent meals, and as a result chefs and their recipe collections became highly prized. Notwithstanding that, it wasn`t until the nineteenth century that haute cuisine and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to assembling, trying out, and publishing the recipes of their peers. When we get to the 1900s, cookbooks were in high demand, mostly as a result of increased literacy, more spare time and disposable income. |
We hope you enjoy this Lemon_Orange Ice recipe.
